Levain Bakery Oatmeal Raisin Cookie

There is something undeniably magical about stepping up to a Levain Bakery counter and gazing upon their legendary, massive cookies. While their chocolate chip variety often steals the spotlight, the Levain Bakery Oatmeal Raisin Cookie is a towering masterpiece that deserves an equally enthusiastic standing ovation. Unlike the flat, sad, and chewy oatmeal raisin cookies of our childhoods, this gourmet creation is famously thick, deeply golden, and boasts a phenomenal texture that bridges the gap between a rustic bakery treat and a decadent, melt-in-your-mouth indulgence. Explore more in our Breakfast Recipes collection.

Recreating this iconic treat in your own kitchen is a wonderfully rewarding baking project. The secret lies in a careful balance of high-quality ingredients, specifically proportioned cold butter, plenty of textured rolled oats, and plump, juicy raisins. As these giant mounds of dough bake in the oven, they develop a deliciously crisp, rugged exterior while retaining a wonderfully soft, almost gooey center. Whether you are a lifelong raisin fan or a hesitant convert, this ultimate copycat recipe is guaranteed to change the way you view the humble oatmeal cookie forever. For more related activities, check out our Modern Sourdough For Small Spaces.

Ingredients

• 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
• 1 cup dark brown sugar, packed
• 1/2 cup granulated white sugar
• 2 large eggs, cold from the refrigerator
• 2 cups all-purpose flour
• 1 cup cake flour (for that signature tender crumb)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 3 cups old-fashioned rolled oats (do not use instant oats)
• 1 1/2 cups plump raisins (dark or golden)
• 1 teaspoon ground cinnamon

Step-by-Step Instructions

1. In a large stand mixer fitted with the paddle attachment, combine the cold cubed butter, dark brown sugar, and granulated sugar. Beat on medium speed for about 1 minute until just incorporated, being careful not to over-cream the butter since we want chunks to remain for texture.
2. Add the cold eggs one at a time, mixing thoroughly after each addition until the wet mixture looks cohesive and slightly fluffy.
3. In a separate large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt, and ground cinnamon.
4. Gradually add the dry flour mixture to the wet butter mixture on low speed, mixing just until the flour disappears and a thick dough forms.
5. Gently fold in the old-fashioned rolled oats and the raisins by hand using a sturdy spatula, ensuring they are evenly distributed throughout the heavy dough.
6. Divide the dough into large portions, weighing about 6 ounces each. Form them into tall, rugged mounds rather than smooth balls, emphasizing height so they bake with that signature Levain shape.
7. Place the dough mounds on a parchment-lined baking sheet and refrigerate them for at least 1 hour. Chilling is essential to prevent the giant cookies from spreading too quickly in the oven.
8. Preheat your oven to 400°F (200°C). Bake the chilled cookies for 11 to 13 minutes, or until the edges are golden brown and firm, but the tops still look slightly pale and soft in the center.
9. Remove from the oven and let the cookies rest on the hot baking sheet for 10 minutes to finish cooking through, then transfer them carefully to a wire rack to cool completely.

Tips and Variations

To achieve the absolute best results when baking your Levain Bakery Oatmeal Raisin Cookie, temperature control is your best friend. Always use cold butter and cold eggs; this prevents the butter from melting too fast in the oven, which is the secret weapon behind their famous thick, bakery-style height. If you want to switch up the flavors occasionally, you can easily substitute half of the raisins with dried tart cherries, chopped walnuts, or even white chocolate chips for a fun twist on the classic recipe. Discover more free resources across our collection library.

Serving Suggestions

These massive cookies are a substantial treat on their own, but pairing them thoughtfully can elevate the experience even further. Serve a warm Levain-style oatmeal raisin cookie alongside a tall, ice-cold glass of whole milk or oat milk to complement the cozy cinnamon notes. For an extravagant dessert, heat a leftover cookie in the microwave for 15 seconds, top it with a generous scoop of vanilla bean ice cream, and drizzle it with a touch of salted caramel.

Storage Instructions

Because these cookies are so thick and moist, they store remarkably well if handled correctly. Keep them in an airtight container at room temperature for up to four days, placing a small slice of plain white bread in the container to help maintain their signature soft center. If you want to save some for later, the unbaked dough mounds can be frozen on a tray and then transferred to a freezer bag for up to three months. Simply bake them straight from the freezer, adding 2 to 3 extra minutes to the total bake time.

Preparation & Cooking Specifications

Images References

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